1/2 cup peanut butter*
3/4 cup coconut milk
2 tbls. soy sauce, more to taste
1 clove garlic, peeled (you know I put more than that in ;-)
1-inch long piece of ginger, peeled
1/2 tsp. red chile flakes
juice of one lime (I used about 1/4 cup lime juice from the bottle)
1/4 tsp salt
1 pound boneless pork shoulder or loin
Marinade: In blender, combine everything but the pork and pro
cess until mixture forms a smooth paste. Taste and adjust seasoning as needed. (Note: Mixture should be salty, spicy, and hot.)
Set aside 1/2 cup to use as dipping sauce.
To marinate pork: Slice pork into 1-inch cubes. Toss with remaining marinade until well coated. Thread meat onto skewers, without crowding.
To cook pork: Heat grill, grill pan, or broiler until quite hot. Cook pork, turning once, for 5-8 minutes or until brown all over.
Serve with reserved marinade. Garnish with lime wedges.
MY NOTES: We all loved the flavor of this recipe!
- I couldn't really taste the coconut milk, but it's thickness added to the consistency of the sauce. A substitute could be used if it didn't thin the marinade too much.
- I had a little over a pound of pork roast and really there was enough sauce that I could've doubled that - maybe more.
- The only down side of this recipe is that the combination of the basil and peanut butter makes the sauce a weird tannish-green color.
*It says "preferable chunky" but I'm not sure why since it all gets blended anyway.
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